Tomato and mushroom soup

I remember this soup. The kind of soup that has a real backstory to it. I remembered back at the recession in 2009 when the market was crashing, it was hard for anyone to afford good food. My family made this kind of soup because it’s fast, easy and very versatile. You can practically add any kind of vegetable and it will come out delicious. Back when my family can’t really afford top quality food, they just buy a bunch of vegetables from our local Asian supermarket and stuffed it into a soup. Most of the time, it tasted pretty good (but we all know it could use a little more seasoning).


2L filtered water/ vegetable broth

400g oyster mushroom, sliced

3 large tomatoes diced

2 carrots, peeled, chopped

1 tablespoon fresh thyme or your favorite herbs

2 sprigs green onion, sliced

Salt and pepper to taste


  1. In a large stock pot, add water, mushroom. tomatoes, carrots and herbs. Bring it all up to a roaring boil.
  2. Reduce to simmer and let it cook out until all the vegetables are tender. Approximately 20 minutes.
  3. Season with salt and pepper and add the green onions for garnish.


This recipe serves 4 people and can be stored for 3 days in the fridge in an air-tight container or up to 3 months in the freezer in an air-tight container.

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